Which fish is better to steam. Steamed fish (tips and recipes)
For steaming, you can use both fresh and frozen fish. For frozen fish, add 5-10 minutes to the time indicated in the recipe.
Check the readiness of the fish with a knife: after the puncture, a clear juice should stand out, and the meat should move well from the bones.
Before steaming fish, be sure to salt and acidify otherwise it will lose its shape and fall apart. If steamed fish seems bland to you, marinate it in soy sauce, wine vinegar or olive oil with your favorite spices and drizzle with white wine before boiling.
You can boil the fish in a little water - so that the water reaches half of the fish. This will be half steaming and half steaming.
The fastest way to cook fish fillets is steamed, but fish cooked whole is tastier. Instead of steaming fish, you can use broth from the head, bones and fins of the fish.
If you're not fond of the smell of steaming fish, try this trick: add to water good tea (no artificial flavors).
To cook steamed fish you will need
750 g fish, 1 tablespoon flour, 1 tablespoon vegetable oil, lemon juice, pepper, salt - to taste.
Put the prepared steamed fish in a saucepan, salt and pepper, add water about 1/3 of the fish's height (about 1.5 cups). Cover the pot with a lid and cook the fish for 15-20 minutes.
At the end of cooking, remove the fish, and cook from the remaining broth sauce... To do this, add flour mixed with vegetable oil, stir and let it boil for 5 minutes. After removing from heat, add lemon juice, stir, salt to taste and strain. Place the fish on a dish and pour over the resulting sauce. Serve boiled potatoes and pickled cucumbers separately with the steamed fish.
Steamed fish fragrant
Ingredients:
3-4 perch fillets,
3-4 sheets Chinese cabbage,
3-4 sprigs of rosemary,
2 tbsp tea with jasmine or bergamot of natural aromatization,
lemon juice, salt, white pepper to taste.
Preparation:
Water the fish lemon juice, salt and pepper. Pour the tea into the water tray. Put Chinese cabbage leaves in a double boiler basket, put fish and rosemary on them. Cook for 15-20 minutes depending on fillet size.
Steamed haddock rolls
Ingredients:
300-400 g haddock fillet,
2-3 bay leaves,
a mixture of peppers, lemon juice, salt to taste.
Preparation:
Rinse the fillets, squeeze lightly and pat dry with napkins. Pour lemon juice on the fish, sprinkle with the pepper mixture, roll into rolls and pin with toothpicks.
Pour water into a saucepan, put bay leaf, bring to a boil. Place the fish rolls in a colander, place in a saucepan and cover. Cook for 15-20 minutes. Serve with boiled or pickled vegetables.
Steamed salmon
Ingredients:
3-4 large salmon steaks,
2 carrots,
1 onion
1 head of fennel
2 celery stalk,
2 tomatoes,
1 beet (optional)
greens: thyme, parsley - to taste,
spices: bay leaf, white wine vinegar, sea salt, black pepper to taste.
Preparation:
We need a wide saucepan that allows us to stack the steaks in one layer. Put sufficiently coarsely chopped vegetables, herbs and spices in this saucepan.
If you put beets, it will color the broth and fish in a pleasant color. ... Pour cold water 2-3 cm higher than vegetables and bring to a boil over high heat. Place steaks in boiling broth. They should protrude half or a third above the water. As soon as the water boils again, reduce heat and cook for 5-7 minutes, covered. Then turn off the heat and leave the fish in the broth for another 5-7 minutes. Serve the steaks with the broth vegetables, and save the broth for the soup or sauce.
With salmon cooked according to this recipe, you can cook many interesting lean dishes.
If you chop it finely and mix with mashed potatoes and chopped parsley, you get fish cakes .
If salmon mix with boiled green peas and pasta, you get a wonderful warm salad.
You can add steam salmon to couscous together with fennel, chili and olives - you get an original, tasty and hearty dish... Or you can bake a lean fish pie.
Baked fish in foil will not take much of your time.
In order to cook baked fish in foil, we need: onions, potatoes, fish, cream, a bunch of dill and seasonings.
To begin with, we take the carcass of any fish, rinse it under running hot water, cut off the head and tail. Gutting the fish.
Now we cut a couple of heads onions into rings, cut a bunch of parsley. Salt and pepper the fish carcass to taste. Can be lightly sprinkled with fish seasoning. We make an incision in the abdomen and put the onion and parsley in the fish.
Put the fish on the foil, pour with a little heavy cream and wrap it well in the foil. We put the fish in a preheated oven and cook for at least 40 minutes.
Steamed fish in Russian
Ingredients:
500 g white fish,
200 g fresh mushrooms(champignons, white),
100-150 ml of broth,
3 tbsp dry white wine
greens to taste.
Preparation:
Peeled fish, chopped in large pieces, put in a shallow saucepan. Place the mushroom slices between the fish pieces. Season with salt, pepper and wine.
Pour in the boiling broth so that it covers half of the fish and cook, covered, for 15-20 minutes. When serving fish with mushrooms, transfer to a preheated dish. For a side dish, you can serve lemon slices, lettuce, cucumbers or boiled potatoes.
Armenian steamed fish
Ingredients:
1-2 small trout or other red fish,
1 bundle green onions,
1 bunch of tarragon,
1 lemon
salt to taste.
Preparation:
Install a special device for steaming into a saucepan or stewpan, fill it with water and boil it. When the water boils, put the gutted, but unscaled fish, salt.
Stuff the fish with a mixture of chopped green onions, tarragon, and peeled lemon. Cover the pan tightly with a lid and simmer over medium heat for 20-30 minutes, depending on the size of the fish. Peel off the scales and serve the fish hot. Instead of water, you can use dry white wine.
And if you supplement steamed fish with a variety of sauces, these dishes will take their rightful place on your everyday table.
Fish should be eaten at least once a week. More useful product will be if you steam it. Such dishes are not only tasty, but also low-calorie, there is no oil in them, so they do not harm our body! Not everyone has a steamer in the house, and not all multicooker has the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find steamed fish recipes without a steamer. With the help of our tips, you can cook not only pieces of fish, but also cutlets, as well as create a full-fledged dish right away - a fish with a side dish.
How to steam without a steamer and multicooker?
With help simple tricks you can cook healthy dish steamed without the use of modern technology. All you need is a gas or electric stove, a deep saucepan.
How to steam fish without a steamer? You can create a steamer from improvised items. The perfect way will be like this:
- Pour some water into a saucepan.
- Place a metal colander in a saucepan, put fish pieces or fishcakes in it.
If there is no metal colander, then you can use just a piece of gauze, which is fixed in a saucepan. You can tie this piece by the handles, put fish in it, cover the pan with a lid and cook.
If the colander has big holes and you want to cook fish with a side dish, such as rice, you can put cheesecloth on top of the colander.
Steamed fish with lemon
You can use any fish to prepare this dish, but the recipe is based on hake. It is in which there are many nutrients and proteins. Steamed hake is also healthy food which is suitable for diet food... The garnish can be absolutely any - vegetable salad, vegetable stew, boiled potatoes or mashed potatoes, cereals.
Steamed fish ingredients:
- 500-600 grams of any fish fillet, but hake is better;
- large lemon;
- Little sunflower oil;
- salt and seasonings.
Steamed fish without a steamer is very simple to cook, we suggested how this can be done using improvised means. It is advisable to use a colander for this recipe, but cheesecloth will work if you stretch it well.
Preparation:
- Cut the fish portioned pieces, rub with seasonings and salt.
- Place the colander in a saucepan in which water is poured so that it does not reach the colander even when boiling.
- Lubricate the colander with a little sunflower oil so that the pieces do not stick.
- Put the fish, on each piece, put a lemon wedge.
Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.
Steamed fish with vegetables
You don't need to have a steamer or multicooker at home to cook fish immediately with a side dish! We suggest considering a variant of a dish consisting of sea bass and various vegetables. Can be used as a ready-made vegetable mix, and created independently, from your favorite vegetables!
Ingredients:
- one sea bass;
- cauliflower or broccoli;
- bell pepper;
- leaf salad;
- asparagus;
- lemon;
- allspice and salt.
The preparation is very simple:
- Cut the perch into pieces, after gutting and removing the scales.
- Rub each piece with salt and allspice.
- Lubricate the colander with a small amount of sunflower oil, put the pieces of fish on it. Sprinkle with lemon juice.
- Put chopped vegetables on top of the fish, they also need to be lightly salted.
- Steam for 30-35 minutes.
When serving, you can add fresh tomatoes to the plates!
Steamed fish with rice
How to cook steamed fish without a steamer, and even with a side dish of rice? Women's trick has always helped out the housewives in the kitchen, so we will use it! We will prepare a hearty, tasty and healthy dish for the whole family, spending a minimum of time.
Ingredients:
- any fish - by the number of servings;
- a glass of rice;
- pickled corn;
- salt and seasonings.
Preparation:
- Rice needs to be soaked, rinsed from starch.
- Cut the fish into steaks, removing the bones. Season each piece with salt and season, leave to soak for 10-15 minutes.
- Put cheesecloth in a colander, put rice on top of it in an even layer, add a little salt.
- Put the fish on the rice, preferably so that the steaks completely cover the grits.
- Steam for thirty to forty minutes until the rice is fully cooked.
The rice will taste amazing, because it will be saturated with fish aroma and seasonings. When serving on the plates from the edge, put the pickled corn, it will be very tasty!
Steamed catfish in cranberry sauce
Catfish is a fatty fish, and not everyone will like it fried. It is much tastier and healthier to make such fish steamed. You already know how to cook without a steamer. Now we offer you to get acquainted with the amazingly simple recipe for making catfish. But the taste of the dish will turn out to be incredibly bright!
Ingredients:
- medium-sized catfish;
- a glass of cranberries;
- one lemon;
- salt;
- a few sprigs of rosemary;
- allspice.
Preparation:
- Remove the peel from the lemon. Place lemon and cranberries in a blender and chop. If there is no blender, then pass it through a meat grinder, or mash with a fork. Salt - a teaspoon of salt is enough, add allspice.
- Divide the catfish into steaks, put in the marinade, leave to soak for an hour.
- Place the fish chunks in a colander and place in a saucepan. Place rosemary sprigs on top of the steaks. Cover, cook for 30 minutes from the moment the water boils.
As a side dish, boiled rice or mashed potatoes, since the taste of these dishes is neutral, and it will not overpower the aroma and taste of steamed catfish in cranberry-lemon sauce.
Sturgeon with sauce
Let's prepare royal fish steamed, and we will serve it under delicious sauce! Such a dish is suitable not only for dinner with the family, but also for serving to the festive table.
It will take following ingredients:
- sturgeon - half a kilo;
- lemon;
- olives or olives without bones;
- dry white wine - five spoons;
- 100 grams of butter;
- a tablespoon of flour;
- Provencal herbs;
- salt;
- allspice.
Cooking fish:
- Cut the sturgeon into pieces, salt and pepper. Place in a greased colander.
- Put chopped olives on top of the slices, pour over with wine.
- Steam the fish for 30 minutes.
- Melt in a frying pan butter, fry the flour in it.
- Once the flour turns brown, pour half a glass of broth from the saucepan in which the sturgeon was steamed into the pan. Bring to a boil, stirring occasionally.
- Add Provencal herbs or fresh herbs, squeeze lemon juice, stir. If necessary, you can add a little salt, but the sauce should be salty, since the broth from cooking fish was added to it.
Pour the resulting sauce over the fish when serving.
Steamed fish cakes
Steaming cutlets is no more difficult than just chunks of fish. If you are bored fried food, then try to make steamed cutlets from any of your favorite fish.
Ingredients:
- 500 grams of fish fillet;
- bulb;
- carrot;
- egg;
- salt and pepper.
Now let's prepare delicious, juicy cutlets from these products!
- The fillet must be scrolled in a meat grinder along with the peeled onion.
- Boil the carrots, cut into smaller cubes, add to minced fish.
- Combine the minced meat with egg, salt and pepper.
- Grease the surface of the colander with oil, lay out the formed cutlets, roll them in flour. Cook for 20 minutes.
You can use whatever your heart desires as a side dish! It can be boiled cereals or potatoes, mashed potatoes, a mixture boiled vegetables or fresh salad.
Conclusion
We shared the secrets and recipes thanks to which you can steam fish without a double boiler at home. Now you know that steam dishes can be not only useful, but also very tasty. The recipes published in this article will help you diversify your table!
That's right: steam fish! In a double boiler, fish will be much healthier than fried and much tastier than boiled fish, since it retains the maximum of nutrients. At the same time, cooking in a double boiler is a pleasure, the process is quite quick and simple. And the main advantage of this cooking method is that the fish is cooked in a double boiler without using fat, that is, as a result, a dietary, light and healthy dish is obtained. But, like any other dish, steamed fish has its own nuances. For example, the most tasty option there will be red fish in a double boiler, the brightest and most useful - fish in a double boiler with vegetables, the most tender and juicy - fish in a double boiler in foil. As you can see, there are many cooking options for this dish, and each of them can be safely called “fish in a double boiler”. There are recipes for these culinary dishes on our website, study them, implement them in your kitchen. Check out the photos of each of these dishes, of each type of fish in a double boiler. The photo will surely help you to correctly assess your capabilities and wishes. Therefore, the main recommendation: cook fish in a double boiler, the recipes with the photo of which you have studied better than others and are suitable for your family.
Many people wonder how much to cook fish in a double boiler. There is no definite answer, it all depends on the size of the fish or the pieces into which it is cut, on the type of fish itself, on the recipe for its preparation and preparation. In addition, cooking fish in the steamer may take a long time if it has been frozen or the power of the machine is not sufficient for this dish.
Therefore, to better understand how to cook fish in a double boiler, use the advice of experienced chefs:
Frozen fish can also be cooked in a double boiler, but the cooking time must be increased by 10 percent;
To reduce unnecessary energy consumption and cooking time, fill the steamer reservoir with warm or even hot water;
For steaming, any seafood and River fish, incl. - cod, sea and river bass, pollock, hake, mackerel, pink salmon, salmon, flounder - to your taste and the degree of product availability;
Before putting the fish in a double boiler, you need to salt and acidify a little, so it will not lose its shape and will not fall apart;
Fresh steamed fish tastes better when marinated in soy sauce, wine vinegar, or olive oil with whatever spices you like. You can also flavor the fish with white wine;
If you also want to have an excellent fish side dish for dinner, add your favorite vegetables (carrots, potatoes, eggplants, etc.) cut into small pieces into the steamer, which should be placed on the upper tier of the appliance.
Qingzheng Liyu, or Steamed river fish, is a traditional Han (that is, Chinese) dish. The Han people are the largest ethnic group in the world, about 19% of the world's population and 92% of China.
Despite its simplicity in preparation, the dish is very juicy, aromatic and, of course, tasty. For the preparation of this dish, medium-sized carp, grass carp, silver carp or crucian carp, weighing somewhere between 600-800 g, are suitable. sprinkled with Shaoxing rice wine) for a very short time, 20 minutes is enough. Then, arrows of green onions are placed in the abdomen, and thin slices of ginger are placed in the cuts on the carcass, and cooked for 10-15 minutes for a couple. As you can see from the description, the preparation is not at all difficult. The Chinese recommend using fresh fish. The incisions on the sides of the fish carcass not only allow the aromas of the seasonings to penetrate deeper, but also largely remove the unpleasant sensations from the presence of numerous small fish bones, with which nature has generously provided river fish. When making cuts, the bones are cut and become smaller (shorter).
The taste range of the dish perfectly combines the tastes of river fish, ginger, green onions, and they are in perfect harmony with soy sauce. By the way, in Chinese national cuisine there is even a special variety soy sauce for steaming fish. Fresh river fish (carp, crucian carp, silver carp and grass carp) are not uncommon in stores, so lovers Chinese food and fish can cook this uncomplicated and tasty dish at home.
INGREDIENTS:
freshwater fish (carp, grass carp, crucian carp) - 1 pc. (about 600-700 g),
green onions - 150 g,
ginger - a piece of about 3 cm,
Shaoxing Rice Wine
- 1 tbsp.,
soy sauce for steamed fish
- 20 ml,
ground black pepper - 0.25 tsp,
sichuan pepper (huadziao)
- 0.5 tsp,
salt - 0.5 tsp,
vegetable oil - 2 tablespoons
Rinse the carcass of the fish, remove the scales, remove the gills and entrails. Rinse with running water. The fins do not need to be removed.
On the sides of the fish carcass, make vertical cuts at an angle of 45⁰ (or so) at a distance of 2-3 cm from each other. It is worth remembering that river fish is bony, and by making cuts on the carcass, you reduce the size of the bones. By the way, the tail has more bones. While making incisions, you will feel a slight crunch - these are carp bones.
Salt and pepper the fish carcass inside and outside, then bend the fish carcass and salt and pepper the cuts on the sides of the carcass.
Place the fish in a container of a suitable size and sprinkle with Shaoxing Rice Wine on both sides. Leave to marinate for 20 minutes.
While the fish is marinating, rinse the green onion arrows, cut a piece of ginger into thin slices according to the number of cuts on the fish carcass. You don't need to peel the ginger.
Put most of the onion arrows in the abdominal cavity of the fish (or as many as fit, leaving 2-3 arrows). Put slices of ginger into the cuts on the fish carcass, transfer the fish carcass to a plate with sides, on which it is supposed to cook fish in a double boiler.
Prepare the steamer for work, let it come to a state where the water boils and steam begins to emit. Carefully (you can get serious burns from hot steam), observing precautions, place a plate of fish in a double boiler (for this I have a special device-clamp that allows you to vertically lift and carry the plate even from a container with very small gaps between the side of the pan and the plate ) and put the lid on the steamer.
Steam the fish on high for 10 minutes. Then turn off the heating of the steamer and leave the fish in it, without removing the lid, for another 5 minutes. After that, open the lid, put the green onion arrows left earlier and cut into 5-10 cm pieces on top of the carcass, put on top of the Sichuan peppercorns (huadziao). If desired, you can add thinly sliced chili peppers. Then pour over soy sauce.
Cover the steamer with a lid and leave the fish under the lid for another 5-10 minutes. Then, again, carefully remove the plate with fish from the steamer (now try not to pour over the hot sauce that has gathered in the plate with fish). Transfer the fish carcass to a serving dish, pour over the sauce and hot vegetable oil gathered in a plate.
How to heat vegetable oil?
You can simply heat the oil in a scoop over the fire until it almost boils, or you can pour the oil into a heat-resistant cup and heat it up in the microwave at full power for 30 seconds.
Take a container with a potholder (although it is a microwave oven, but the oil mug will also heat up) and use the oil as intended. By the way, also neat, hot oil in contact with liquid will not fail to thank you with hot splashes. The moment hot oil hits the onion and chili, a wonderful aroma, familiar to connoisseurs of Chinese cuisine, will be heard.
Steamed fish not only contains more nutrients, it is also very tender and aromatic, due to the fact that steaming allows you to preserve all the rich taste without giving it to the broth, as during more traditional cooking. Try it for your family. Rave Reviews Guaranteed!
Ingredients
Allspice, lemongrass, bay leaf
Preparation
You can steam whole fish carcasses and fillet pieces. It is recommended to put a pillow of vegetables under the fillet, just as I put manti on slices of peeled potatoes, for example. Or make individual foil substrates by puncturing holes in them. Clean the inside of the carcasses and rinse well. Save the skin, it will not allow the fish to fall apart during cooking, and at the end of cooking it can be easily removed, revealing tender meat.
If you will be steaming fish in a steamer or multicooker, follow the instructions. And I will tell you how to properly steam fish, without a steamer and multicooker, using only a saucepan and grate. This method is also suitable for a mantle cooker. Before cleaning, place a pot of water on the stove to boil with all the spices in it. I used lemongrass, allspice and bay leaves for the scent. You can also use ready-made seasonings for fish. Salting the water, of course, is not necessary. If desired, you can acidify it with lemon juice and sprinkle with salt on the carcass itself. I didn’t spice it in any way, everything later, when it’s ready.
Cut off the head and tail, they are good for fish soup. Remove only gills from the head and can be frozen for later use.
When the water boils, place the fish on a wire rack and cover the pan with a lid. Boiling water should not touch the pink salmon, we only need fragrant steam.